TS 1971 



C5 02 THROUGH THB 




L 



jy CHICAGO I -^ NEW YORK 




Hog-scraping machine, open. As the hogs pass through on an endless chatn, 
the machine removes the hair. 



THROUGH THE 



Chicago StockYards 



A HANDY GUIDE TO THE 
GREAT PACKING INDUSTRY 




By John O'Brien 



PUBLISHERS: 

RAND, McNALLY & COMPANY 

CHICAGO ,-% .% ,% /. NEW YORK 



USiAKY of CONGRESS 
two Cooles Receiyeo 

OCT 21 ^^** 

Copyneht Entry 

CLASS ^ XaC, No'. 
COPY B. 



Copyright loo? by Rand. McNally & Company. 




Cutting and shaping tlie pork sides. 



CONTENTS 

Page 

I Importance of the Chicago Market 7 

II Development of the Stock Yards 11 

III Business Methods 20 

IV International Live-stock Exposition 26 

V The Chicago Horse Market 34 

VI Government Inspection. 38 

VII Cattle Butchering and Beef Preparations 44 

VIII Hog Slavightering and Pork Preparations 58 

IX Sheep, Veal, and Poultry Dressing 70 

X Scale of Wages. Dressing Records 81 

XI General Information abovit Chicago 83 

XII Practical Recipes 91 

s 




A busy alley— Daily scene in the stock pens. The sheep houses may be seen 
in the background. 



Through the Chicago Stock Yards 



Importance of the Chicago Market 

Cosmopolitan, indeed, is the sight-seeing throng 
that surges through the entrances of the Chicago Stock 
Yards. Ruddy-faced Germans jostle globe-trotting 
Englishmen, and the Japanese tourist, invariably 
armed with a camera, is a familiar figure. Every 
state in the Union, as well as almost every country 
on the globe, contributes its quota to the tide of 
humanity that ebbs and flows here with unfailing 
regularity, for the world-famed live-stock market 
enjoys unique distinction. 

There are other waterfalls than Niagara, mountains 
innumerable rear their crags amid the clouds, but 
the Chicago Stock Yards is incomparable. Wher- 
ever civilization has reached, Chicago food products 
are standard, and that interest should be manifested 
in the source of supply is inevitable. Chicago has 
other sights on which to feast the stranger within her 
gates, but from among them the stock yards and 
its allied industries, the packing houses, stand out 
as the chief center of interest. As an exposition of 
modern mechanical ingenuity, nothing more can be 
desired. In this sphere the superlative degree of 
achievement is everywhere in evidence. Not only 



8 Through the Stock Yards 

is the most perfect system of marketing presented to 
the investigator, but the choicest beeves, the fattest 
hogs, and sheep that approach close to the English 
standard are on view in immense droves that are not 
to be seen elsewhere. As the spectacle develops from 
the panorama spread before one viewing the vast area 
of the stock yards into the devious passages and 
intricate processes of Packingtown, full realization of 
the magnitude of the greatest market the world has 
ever boasted dawns on the imagination. On this 
premier bourse raw material averaging in value more 
than a million dollars every business day of the year 
passes from the hands of the producer to those of the 
manufacturer, who converts it into many more million 
dollars' worth of finished product. 

Devoid of all semblance of speculation, it is an 
industry founded on a rock. Pessimists for a decade 
past have predicted the decadence of Chicago's 
boasted supremacy as a live-stock market, but such 
prophecy stands sadly discredited by a constantly 
increasing volume of business, the inevitable sequence 
of the location of the western metropolis. To the 
east is the area of rapidly congesting population; to 
the west, the fat lands of the North American con- 
tinent. Statistics show that nearly two-thirds, or 
64 per cent, of the population of the United States, is 
located east of Chicago, while 70 per cent of the live- 
stock of the country is west of that point. But for 
the beef and pork furnished by the corn-growing area 
of the Mississippi and Missouri valleys, the East 
would subsist mainly on a vegetarian diet. At 



lo Through the Stock Yards 

Chicago are brought together the corn-fat cattle of 
lUinois, Iowa, Missouri, Kansas, and Nebraska and 
the "grassers" of Montana, Wyoming, the Dakotas, 
and Texas. From the great ranges of the Northwest 
come in summer vast herds of sheep, either ready for 
slaughter or available for the purposes of the feeder, 
assuring an all-the-year-round supply of mutton. 
And every farm in the corn belt contributes its quota 
of the hog crop, a source of meat supply without 
which not only America but Europe would be in 
sorry phght. 

The Chicago packer has been credited with using 
every part of the hog but its dying squeal, but this 
hardly describes his achievement. He has made 
pork, in its many manufactured forms, the most 
palatable and popular of meats, the evolution of the 
trade from the mess pork stage being a story in itself. 

And in this great mart man's best friend, the horse, 
has no inconspicuous place, $20,000,000 worth of 
equine property changing hands every year. 

Since 1900 a yearly average of more than 16,000,000 
animals has found a cash market at Chicago, the 
aggregate value exceeding $300,000,000. Since 1865, 
when the present market was opened, about 82,000,000 
cattle, 4,500,000 calves, 245,000,000 hogs, 78,000,000 
sheep, and 2,500,000 horses have been handled. In 
forty-one years, from 1866 to 1906, the value of all 
live-stock sold in these yards is conservatively put at 
$7,500,000,000. In forty-one years the total number 
of horses, cattle, hogs, sheep, and calves handled in 
and out is approximately 525,000,000 head. 



II 

Development of the Stock Yards 

Rome was not built in a day, nor was this great 
market the development of a few seasons. History 
records that Chicago's live-stock trade had its incep- 
tion in the sale of a few hundred cattle driven m from 
the surrounding country to supply the garrison at 
old Fort Dearborn. 

Not until railroad development began was the 
trade put on a broad foundation. The completion 
of railroad communication with the Atlantic sea- 
board and the spreading of pioneer lines from Lake 
Michigan toward the Mississippi brought about a 
revolution. Prior to that time the beef crop of 
central Illinois was driven by easy stages eastward 
to Buffalo, Pittsburg, and Philadelphia. After this 
Chicago became the western entrepot of the Hve-stock 
trade. Early market facilities were crude, and 
those available in the manufacturing process even 
more so. Half a dozen stock yards were located m 
various sections of the city, and cattle for which there 
was temporarily no market were grazed on the sur- 
rounding prairie. Mess pork and barreled beef were 
staple articles, and were known in trade vernaculai 
as "sow belly" and "salt horse." As food products 
they presented a striking contrast to the appetizmg 
meat preparations of to-day. 

But out of chaos came order. John B. Sherman 
popularly known as the "Father of the Stock Yards, ' 
acquired, first, the Bulls Head Stock Yards at Wes' 



12 Through the Stock Yards 

Madison Street and Ogden Avenue, and later the 
Myrick Yards at Thirtieth Street and Cottage Grove 
Avenue, preUminary to abandonment of the old sys- 
tem and inauguration of the new. This made possi- 
ble the present Union Stock Yards constructed by 
The Union Stock Yard and Transit Company in 1865, 
and the placing of the live-stock trade of Chicago on 
an enduring basis. 

From that time the live-stock trade of Chicago 
steadily gained in volume until the original area of 
the yards became too small to accommodate the 
business, and double decking was resorted to. It is 
a counterpart of the process by which the down town 
business section has been artificially expanded by 
utiHzation of the sky-scraper. 

With a daily capacity of 75,000 cattle, 300,000 
hogs, 125,000 sheep, and 6,000 horses, the stock yards 
presents some amazing facts as to area and construc- 
tion. Some comprehensive figures follow: 

Yard area 500 acres 

Area bricked 450 acres 

Length of railroad track 300 miles 

Length of streets 25 miles 

Number of pens 13,000 

Number of double-decked pens 8,500 

Number of chutes 725 

Number of gates 25,000 

Number of commission and other offices 450 

It is a city in itself, as the following facts relative 
to the water, sewer, and lighting systems indicate: 



14 



Through thk Stock Yards 



Daily capacity of great pumps. . . . 8,000,000 gallons 

Capacity of reservoirs 10,000,000 gallons 

Capacity of water tower 30,000 gallons 

Water consumed on hot days 7,000,000 gallons 

Length of water pipe lines 90 miles 

Length of sewer lines 50 miles 

Length of water troughs 25 miles 

Number of hydrants 10,000 

Number of artesian wells 6 

Average depth of artesian wells. . . 2,250 feet 
Length of electric light wire in 

service 50 miles 

Number of arc lamps in service. . 450 
Number of incandescent lamps in 

service 10,000 

Horse power of engines in lighting 

and power plant 2,250 

It is estimated that 45,000 people earn a livelihood 
at the stock yards and in Packingtown, and that 250,- 
000 of Chicago's population are more or less dependent 
on the live-stock industry. As a manufacturing inter- 
est it stands head and shoulders above every other 
in the metropolis. It is the rock on which Chicago's 
commercial supremacy is built. As it exists to-day 
Packingtown had no place in the plans of those who 
laid out the Union Stock Yards. Dressed beef was 
then unknown to commerce; artificial refrigeration 
had not reached even the theoretical stage; and the 
making of the can as a receptacle for food products 
had not been dignified even as an infant industry. 
Neither Armour nor Swift were prominent names and 




Ready to strike the knockout blow. 



i6 Through the Stock Yards 

nearly every concern then engaged in meat manu- 
facture has since gone out of business. 

But the stock yards soon became the nucleus of an 
ever-expanding group of packing houses, and with the 
invention of artificial refrigeration and the substitu- 
tion of the tin can for the oak barrel, the trade was 
revolutionized in short order. The late Arthur Libby 
introduced that old standby, canned corned beef, 
the forerunner of a myriad of palatable preparations; 
and when the ice machine was installed packing 
operations were no longer confined to the season of 
low temperatures. 

Gradually the slaughtering interests centered in 
the environs of the new stock yards and in what is now 
known as Packingtown, where is employed every 
known means of working animal by-products into 
articles of commercial value. Packingtown is com- 
monly regarded as a gigantic abattoir. It is more. 
Its internal economy exhibits the refinement of 
human ingenuity. It is here that the interest of the 
sight -seer is riveted. Lying immediately to the west 
of the stock yards proper, Packingtown is reached by 
crossing the yards, every foot of the route being of 
interest; or by the new elevated railroad, a branch 
of the south side system. 

Opportunities for inspecting their plants are freely 
offered by the packing concerns. Inspection of the 
various processes is courted, and the visitor may, under 
congenial conditions and convoyed by a well -posted 
guide, examine every phase of packing-house activity, 
from the felling of the steer or the sticking of the hog to 
the dainty wrapping of the package of beef extract. 




After the knockout. 



i8 Through the Stock Yards 

The various plants in Packingtown are owned and 
operated by: 

Armour & Co. 

Swift & Co. 

Nelson Morris & Co. 

Libby, McNeill & Libby. 

Anglo-American Packing Co. 

Roberts & Oake. 

Hammond Packing Co. 

Western Packing Co. 

Louis Pfaelzer & Co. 

S. & S. Packing Co. 

Boyd-Lunham Packing Co. 

Harry Boofe Packing Co. 

Darling & Co. 

Important Changes 

Radical changes have been made in Packingtown 
methods in recent years, and there is much to interest 
the visitor apart from cattle felling and pig sticking, 
sanguinary scenes that have little attraction for the 
fastidious. There is machinery of marvelous design, 
acres of coolers wherein dressed beef is tempered for 
shipment, and ice machines of capacity not to be 
found elsewhere. In the vast canneries many an 
interesting hour may be spent. Here mechanical 
ingenuity has reached the highest stage of develop- 
ment. Steel arms and fingers convert sheets of metal 
into cans of various sizes and shapes, fill them with 
meats, seal, and even label without human interven- 
tion. And every stage of the process is under the 
watchful eye of an agent of the Department of Agri- 
culture, insuring absolute purity. 




In the sheep section— A Sock of prize native lambs. 



Ill 

Business Methods 

At the stock yards exists a business community as 
unique in its methods as it is great in numbers. A 
business often aggregating $3,000,000 in a single 
day and averaging more than a miUion dollars for 
every business day of the year is done by mere word 
of mouth and without the stroke of a pen. It is no 
unusual thing for 2,000 carloads of live stock to be 
unloaded at the stock yards on Monday or Wednes- 
day, the principal market days. Once deposited on 
the unloading platforms by the railroad company, it 
becomes the charge of some one of the hundred or 
more commission firms having offices in the Exchange 
building, and on these commission men devolves 
responsibility for selling to packer, exporter, or 
shipper, as the case may be, and remitting the 
proceeds to the consignor. 

On arrival of live stock, the commission firm to 
which it is consigned is notified by the Stock Yard 
Company; the stock is promptly yarded, fed, and 
watered, and then offered for sale. The bargaining 
process is often watched with keen interest by specta- 
tors. The object of the buyer is to get possession of 
the stock at the smallest possible cost, while the 
commission man is animated by a determination to 
remit as much money as possible to his customer in 
the country. Usually it is a case of Greek meeting 
Greek, and current conditions of supply and demand 
decide which party to the transaction has the advan- 
tage. Little time is wasted. A buyer rides up to a 



2 2 Thr()uc;h thk vStock "N'ards 

pen of cattle, for instance, and inquires, "How 
much?" 

"Ninety cents." 

"Give you half a dollar." 

"Got a bid of eighty cents on 'em now." 

"Weigh 'em at ninety then." 

In this case the buyer had an urgent order to fill 
and lost no time in riding off in search of more cattle. 
No pencil was used in the transaction nor was the 
dollar figure in the price mentioned, long experience 
having taught buyers and sellers whether cattle are 
of the $4 or the $7 class. When the cattle had been 
weighed, the salesman marked the price on the back 
of the scale ticket, and on that notation the buyer 
settled the account at the close of the day's business, 
for nothing is done on time or credit at the stock 
yards. A sale made during any session is closed, by 
check usually, before 3 o'clock in the afternoon, when 
trading ceases, or as soon thereafter as possible. 
Messenger boys carry checks, by the armful, for 
amounts aggregating many thousand dollars, around 
the Exchange building, depositing them with the 
firms indicated. An Iowa shipper consigns a carload 
of hogs or cattle to Chicago to-day, by 9 o'clock 
to-morrow morning he will be advised by wire of the 
sale and the money will be lying to his credit at his 
home bank. Chicago sends more than a million 
dollars every day to the country in liquidation of its 
live-stock bill, and it is a remarkable fact that this 
seemingly loose method of doing business has never 
resulted in a single complication. When a buyer 
rides away after buying a load of stock at "half a 



24 Through the Stock Yards 

dollar," he knows the ticket will be "marked" 
honestly and the experience of both buyer and seller 
renders disputes as to the dollar price impossible. 
The country shipper in turn consigns his stock to the 
commission man with full assurance of prompt 
settlement, and, what is equally essential, that he will 
get every cent his property realizes. 

Stock is usually sold on the day it arrives, the 
earlier the better from the standpoint of the 
owner, as cattle especially shrink in weight when 
lying around the yards. Sometimes, when markets 
are demoralized, it is necessary to carry stuff over, 
but stale stock is always handicapped. 

As indicative of the magnitude of the business 
transacted, the following figures will be of interest: 

LARGEST RECEIPTS OF vSTOCK IN ONE DAY 

Cattle, Sept. 28, 1Q03 44^445 

Cah-es, May i, 1906 9,284 

Hogs, FebTii, 1895 74,551 

Sheep, Sept. 29, 1902 59,362 

Horses, March 6, 1905 2,177 

Cars, Jan. 11, 1904 3,228 

LARGEST RECEIPTS OF STOCK IN ONE WEEK 

Cattle, week ending Sept. 19, 189 1 95,524 

Calves, week ending May 21, 1905 15,910 

Hogs, week ending Nov^ 20, 1880 300,488 

Sheep, week ending Oct. 6, 1906 179,490 

Horses, week ending March 1 1, 1905 4,768 

Cars, week ending Dec. 13, 1902 8,474 

LARGEST RECEIPTS OF STOCK IN ONE MONTH 

Cattle, September, 1892 385,466 

Calves, May, 1905 62,742 

Hogs, November, 1880 1,111,997 

Sheep, October, 1905 690,956 

Horses, March, 1905 18,448 

Cars, December, 1891 3i>9io 



26 Through thk Stock Yards 

LARGEST RECEIPTS OF STOCK IN ONE YEAR 

Cattle, 1892 3»57i»796 

Calves, igo6 413,269 

Hogs, 1898 8,817,114 

Sheep, 1906 4,805,449 

Horses, 1905 127,250 

Cars, 1890.": 3ii;557 

Four banks, two national and two state, afford 
financial facilities. Two daily newspapers devoted 
to market reporting, the Live-stock World and the 
Drovers' Jourtial, keep country operators posted on 
conditions from day to day. 

IV 
International Live-stock Exposition 

The International Live-stock Exposition, estab- 
lished in 1900, is a series of great annual live-stock 
shows held in the International Amphitheater and 
about twenty adjoining buildings at the Union Stock 
Yards of Chicago, every year during the first week of 
December. It was established by the live-stock and 
agricultural interests of the United States in con- 
junction with the correlated live-stock interests of 
Chicago for the purpose of encouraging the expansion 
of the animal industry and the improvement in qual- 
ity and value of the live stock of the whole country. 

There are on exhibition annually at these shows 
from 6,000 to 10,000 of the finest animals of the 
United States and from other countries, competing 
for some 2,600 regular premiums, amounting to over 
$75,000, besides special prizes, trophies, and badges 
of honor, which are viewed by 300,000 to 500,000 
visitors each year. 




"Old Foxy," one of the trained goats that lead the sheep to the 
slaughtering pen. 



28 Through the Stock Yards 

This exposition has the hearty endorsement and 
cooperation of the secretaries of agriculture of the 
United States and Canada, and of all the agricultural 
colleges, the agricultural press, and the pure-bred 
live-stock record associations of both countries. No 
such object lesson in everything that pertains to 
excellence in the breeding, feeding, marketing, manu- 
facturing, and distributing of animals and animal 
products has ever been placed before producers in 
this or any other country. 

The Exposition embraces among its main features 
the following: 

1. A grand breeders' prize exhibition of pure- 
bred cattle, horses, sheep, and swine, with daily sales 
of all breeds. 

2. A great fat-stock show, surpassing even the 
renowned annual Smithfield shows of England, in 
which the royalty and aristocracy of that country take 
such pride as exhibitors and highly interested visitors. 

3. A fine display of draft, coach, and saddle 
horses, and horses for general use; not as a society 
show, but as a utility show. 

4. A magnificent prize-carload exhibit of fat 
cattle, sheep, and swine; also a comprehensive feeder 
and range cattle exhibit, classified by districts. 

5. A special agricultural college exhibit, and an 
inter-collegiate stock-judging contest. 

6. An annual corn-judging contest, together 
with an exhibition of feeding appliances, materials, 
and methods, sheep clipping, etc. 



30 Through the Stock Yards 

7. Slaughter tests to determine the results of 
different methods of preparing animals for market, 
and effects of different feeds. 

8. An exhibition of dressed meats and meat- 
food products of all kinds, and refrigerator appliances 
for preserving and transporting the same. 

9. Animal by-products, showing the complete 
utilization of all parts of the slaughtered animals not 
directly used as meat foods. 

10. An exhibition of packing-house methods and 
appliances, and Government inspection of meats. 

11. Meetings of breeders and stockmen's asso- 
ciations, with able papers and discussions by the 
foremost representatives of the live-stock interests 
of the world. 

12. A series of brilliant evening entertainments 
and horse fairs, with music, artistic evolutions, and 
intricate driving and riding contests in the great 
arena, and a grand pageant composed of the leading 
prize winners of the day from both cattle and horse 
rings. 

New International Amphitheater 

In 1905, having outgrown the quarters and facili- 
ties so liberally provided in the first place by the 
Union Stock Yard and Transit Company, a magnifi- 
cent new home was built for the International Live- 
stock Exposition by the same company on a splendid 
site extending from 426. to 43d streets on South 
Halsted Street, at the famous Dexter Park Horse 
Market, Union Stock Yards, Chicago. 




Summer sausage dry rooms. The sausage remains in the dry rooms from 
65 to 125 days before it is ready for market. 



32 Through the Stock Yards 

This great exposition building, officially known as 
"The International Amphitheater," is the largest 
structure in the world devoted to such uses. The 
size of the building is 600x310 feet; 'its auditorium, 
310x200 feet; its arena, 260x100 feet; capacity of 
auditorium, 10,000 people; total floor space, 243,000 
square feet; cost of building, $326,000. It is built of 
cement, brick, steel, and glass, and is absolutely fire- 
proof. It is warmed by steam pipes at the feet of 
every visitor seated in the auditorium, and brilliantly 
illuminated by incandescent, regular arc, and the 
new beautifully-scintillating blazing arc lights that 
lend such lively effects to the scene in the arena. 
The arrangement of every detail is most convenient 
and admirable for display of the animals, both in 
their stalls and in the judging and exhibition rings, 
and no matter what may be the outside weather, 
comfort always reigns here for man and beast. 

Benefits General Agriculture 

It is easily demonstrated that these great annual 
shows of the International Live-stock Exposition 
are vastly beneficial to agriculture in general; that 
by encouraging expansion and improvement in live- 
stock production they contribute directly to increased 
and improved crop-growing. The reason is plain. 
The raising and feeding of live stock on the farm 
enhances soil fertility. Soil fertility is the foun- 
dation of agricultural prosperity, and agricultural 
prosperity is the basis of general prosperity. Live 
stock on the farm consumes farm waste and con- 
verts it into money, and at the same time throws 




Filling presses — Oleo department. 



34 Through the Stock Yards 

back upon the farm added elements of soil fertility 
which increase its productive powers and its value, 
while well-bred live stock brings a quicker and larger 
return for the feed consumed. Hence those farmers 
who have made first-class stock growing a consider- 
able part of their business are to-day the most thrifty 
and prosperous portion of the population of the 
mighty and prosperous United States. 



The Chicago Horse Market 

Other interests center in the Stock Yards. Near 
the main entrance is the Record Building, wherein 
are housed most of the record live-stock associations 
of the United States, principal among them being the 
American Shorthorn Association, the American 
Galloway Association, the American Poland-China 
Record, the American Shropshire Association, the 
American Aberdeen- Angus Association, the Ameri- 
can Percheron Association, and the American Clydes- 
dale Association. This building also contains the 
luxurious home of the Saddle and Sirloin Club. 

Dexter Park 

Three decades back Dexter Park became the loca- 
tion of the principal race track in the West. It was 
but natural, therefore, that Dexter Park in the course 
of time should have developed into the greatest 
horse market in the world. About 100,000 horses 
change hands here annually, the majority of them 
under the hammer of the auctioneer in the "bull ring, " 
as the arena wherein the sales occur is known in 



;^6 Through the Stock Yards 

market parlance. As in other branches of the live- 
stock market, strict probity on the part of dealers is 
insisted on, and none of the "ways that are dark," 
commonly attributed to the horse trader and the "Hea- 
then Chinee," are tolerated. A score of commission 
firms represent several hundred country buyers on 
the market, and on the local buying side of the trade 
are found some three hundred buyers. Europe and 
Mexico buy many horses on the Chicago market, 
thousands are sent to the cotton fields of the South, 
and seventy per cent are consigned to eastern cities. 
Iowa and Illinois furnish the bulk of supply, but 
South Dakota, Wisconsin, Minnesota, Montana, 
Nebraska, and Wyoming are liberal contributors. 
Five days of every week the atmosphere of Dexter 
Park is agitated by what appears to the uninitiated 
as the jargon of the auctioneer, but the "bull ring" 
is a magnet that attracts many visitors. Here life 
is seen in its most strenuous phase, an attendant 
necessity where several hundred animals are sold 
daily. All horses are sold on a specific guarantee, 
which is printed on a placard displayed beside the 
auctioneer. When an animal is driven into the ring 
and sold, if unable to meet that guarantee it is subse- 
quently resold as a reject. Formerly horses were 
all sold on commission, but in these days of scarcity 
and despite the aggressive competition of the motor 
car few animals are now consigned by owners and 
the trade is under the necessity of going into the 
country to purchase. Large capital is needed to 
carry on this business, as a load of horses, at current 
values, represents an investment of $3,000 to $5,000, 
and the attendant expense is heavy. 



38 Through the Stock Yards 

On arrival horses are carefully groomed and fitted 
for the ring; manes and tails are braided and other 
"slicking up" devices resorted to, as appearance has 
no little influence in eliciting bids. Special rolling 
stock is used for the transportation of equine stock, 
and the trade gives employment to a small army of 
men, including grooms, shoers, and harness makers. 

The Stock Yard Company maintains what is prob- 
ably the best designed and equipped horse hospital 
in the world, with a staff of "vets" in charge. Thou- 
sands of western-bred horses pass through the Chicago 
market annually, en route to Pennsylvania and Ohio 
to be finished for eastern trade. 

In connection with Dexter Park is an extensive 
establishment devoted to the purpose of fitting and 
training coach and saddle horses. 

VI 
Government Inspection 

Extensive almost to the limit of comprehension are 
the ramifications of the trade that centers at the 
Chicago Stock Yards. Here is a pen of steers 
exposed for sale that were born on the staked 
plains of Texas, matured in the Yellowstone Val- 
ley of Montana, and finished in an Iowa feed lot. 
Sheep that were lambs in Oregon, yearlings in Mon- 
tana, and graduated as aged mutton on a farm in 
southern Michigan may be seen. The hog, less no- 
madic in its habits than either the steer or the sheep, 
usually comes direct from the farm on which it was 
born; and, interwoven through the whole trade fabric, 



40 Through the Stock Yards 

is a mesh of speculation involving countless indi- 
viduals, banks, and pools. From the breeding ground 
to the slaughter house organization is encountered at 
every stage. The Texas cattlemen are effectively 
organized to suppress crime — "rustling" is the range 
term for it; the commission men are organized to 
repress trade trickery; and the Chicago Live-stock 
Exchange enjoys the confidence of producers every- 
where. Should he visit the western division during 
the summer and fall months, the visitor may be mys- 
tified somewhat, over the apparently objectless cavort- 
ing of numerous men, of cowboy type, on horseback. 
These are brand inspectors, representatives of numer- 
ous cattle organizations in the West. Their duty is 
the prompt inspection of brands when range cattle are 
yarded, and until that is accomplished the stock is not 
offered for sale. So effectually is this work per- 
formed that cattle thieving on the western ranges now 
is practically impossible. The presence of stolen 
stock is detected immediately, and the proceeds of 
the sale are remitted to the actual owner as indicated 
by the brand. To the uninitiated these marks are 
unintelligible; but a brand inspector carries the out- 
lines of many thousands of hide-seared inscriptions 
in the storehouse of his memory. 

In vain does the visitor search stock-yard land- 
scapes for the picturesque cowboy of other days. In 
its transition process the trade has all but obliterated 
him. There is neither shooting up nor roping. 
Occasionally a fractious steer gains the brief liberty of 
an adjacent street, but this spectacle is rarely wit- 
nessed. The Stock Yard Company maintains a corps 



42 Through the Stock Yards 

of riders always in readiness to pursue and lariat 
such bovine vagrants. However, when a steer does 
go on a rampage, the excitement and damage he 
causes often exceed those of the proverbial "bull in 
a china shop." 

There are other features of this vast trade not cal- 
culated to interest the average visitor. Everywhere, 
but not conspicuously in evidence, is the eagle eye 
of the Federal Government, reinforced by the strong 
arm of the state. From the moment a load of cattle, 
hogs, or sheep reaches a stock-yards unloading plat- 
form, the vigilance of Uncle Sam's myrmidons is 
never relaxed until the product leaves the packing 
house in finished form. This precaution for the 
public welfare is the result of a recent agitation neces- 
sitating intervention by Congress, which passed a 
meat inspection law of such rigidity that evasion 
of its provisions, even if desired by packers, would 
be impossible. Railroads are prohibited even from 
handling meat products intended for interstate com- 
merce that do not bear the certificate of healthful- 
ness of the Department of Agriculture, and the new 
system has not only restored the confidence of the 
whole world but has proved a valuable advertisement 
for the goods packers send to domestic and foreign 
markets. Packers' losses are frequently hea\y on 
account of this inspection, mainly owing to tuber- 
culosis, at present the most serious menace to the 
otherwise general healthfulness of the live stock of 
the United States. Before the sales there is a culling 
out of suspects by a state inspector, and from the 
moment of slaughter the representative of the 




Beam ruyuse and pick'.: 
and th 



44 Through the Stock Yards 

Department of Agriculture gets busy. When a 
subordinate inspector condemns a carcass under con- 
ditions regarded as unjustifiable by the owner, an 
appeal is had to the chief inspector. All product is 
conspicuously stamped after passing muster so that 
"he who runs may read," and the consumer has 
merely to demand of the retailer to see the inspection 
stamp as an assurance of purity. 

In the handling of such an animal army, those 
falling by the wayside, cither as cripples or "dead 
ones," form an tmf ailing percentage of the whole. 
Cripples go into the food supply, but dead animals, 
minus the hide, are consigned to the rendering tank, 
for in these days of economy every pound of animal 
by-product has commercial value. Grease of many 
grades and glue are the principal products of the 
rendering works, but the residue is always available 
for fertilizers. But for the Chicago packing houses 
many a southern cotton field would of necessity be 
abandoned. Packing-house refuse is rich in nitrogen, 
the most costly of fertilizers, and this is combined, 
by the packer, with acid phosphate and potash salts 
in proportions to suit the needs of any crop, though 
the bulk of it goes into the South to be used as : a 
tonic for King Cotton. Thus, the fertility of the fat 
lands of the West is transported to do service on 
the deteriorated acres of the South. 

VII 
Cattle Butchering and Beef* Preparations 

The cattle are first driven into knocking pens, 
where they are dealt a sledge-hammer blow from the 



Through the Stock Yards 



45 



I Jtound 24.09% 



2 Loin 

S^Jank 

4 Rib 

3-JVavet 

6£riskef 

7 ChucJt 

8JShart/€ 




lOO.OO, 



The accompanying illustration shows the general style of cut- 
ting the full side of a dressed beef. The choicest porterhouse 
steaks are cut from the part numbered 2; the popular club- 
house steaks, from the part numbered 13; and the sirloin steaks, 
from the part numbered 12. Numbers s and 6 show the parts 
generally used for corned beef. The table gives the percent- 
ages of the different cuts . 



46 Through the Stock Yards 

"knocker," who stands on a platform about even 
with the head of the animal. They are then rolled 
on to the dressing floor. Here a shackle is placed on 
one hind leg. The carcass is raised and bled, and the 
head removed. Again floored, the feet are removed, 
and floorsmen strip the hide. The carcass is then 
placed on a spreader, technically known as a "beef 
tree," where it is disemboweled, the hide removed 
entirely, and the back split. Then an "endless" chain 
takes the sides and conveys them through a set of 
washers to the coolers. The time required for dress- 
ing a carcass is about thirty-nine minutes. The 
beef remains in the coolers from one to two weeks 
before it is ready for the market, the temperature 
being kept at about 38 degrees Fahrenheit. 

Kosher Meat 

Cattle designed to furnish meat for orthodox Jews 
must be slaughtered according to prescribed rules, 
and every packing house has its Kosher Department. 
The animal is raised from the floor by its hind legs 
and some Rabbi or other learned Jew cuts its throat 
with a single stroke of a large knife, more than one 
stroke being cause for rejection. After thorough 
bleeding it is floored, cut open, and carefully exam- 
ined by a Jewish inspector. The hide is then removed 
and the carcass is washed, marked, and run into the 
cooler, to be sold in due time to some Kosher butcher. 
Jews eat only the forequarters of an animal and these 
only after the larger veins have been removed. The 
forequarter, as Koshered, is cut at the fifth rib. In 




Loading for export 



48 Through the Stock Yards 

their method of inspection the Jews go upon the theory 
that all disease exists in the blood only, an idea in- 
dorsed by many of the medical profession. 

Beef Hides 

Hides when taken from the cattle are laid out on 
the floor and examined for cuts, which seriously 
affect their value. Then they go to the hide cellar, 
where, after all waste pieces have been trimmed off, 
they are salted and kept at least twenty-eight days. 
They are then taken up, shaken, folded, loaded into 
cars, and shipped to tanners. 

Canned Corned Beef 

Meats used for canning purposes are taken from 
lean cattle, which, though in a healthy condition, 
are not suitable for dressed beef. The portions sold 
in a fresh state comprise the hindquarters, loins, and 
ribs; while the forcquarters, the parts that cannot 
be sold at a profit, constitute most of the canning 
material. In the boning room of the canning depart- 
ment bones are removed from the forequarters and 
the meat, cut up into pieces, is put into sweet pickle 
for about thirty days. Next comes a cold water 
washing, then thirty minutes of cooking in the boiling 
vats. Then out of the vats comes the now appe- 
tizing meat, to be stuffed by machinery into the cans. 
Yet before their final appearance on the public mar- 
ket these cans must be made as attractive as pos- 
sible, so into a washing machine they go, where all 
grease is removed. The cans are finally painted, la- 




Filling tubs in the lard refinery. 



50 Through the Stock Yards 

beled, and ready to be packed into boxes for shipment. 
Roast beef is canned in the same manner as the 
corned beef with the exception that it is cooked while 
fresh and is not pickled. 

Dried Beef 

In the preparation of dried beef, beef hams are first 
pickled, then dried and smoked. Hams remain in 
pickle from sixty to ninety days and are then taken 
out and soaked in clear water for about thirty hours. 
After this they are taken to the dry room and dried 
by steam for two days; then they are smoked for 
two days, and again dried for three days. Later 
they are sliced and packed into cans and glass jars 
for the market. 

Tallow 

Tallow is the rendered fat of cattle and of sheep. 
The raw^ material is placed in tanks and subjected to 
the action of steam at twenty-five pounds pressure 
for about ten hours. The tallow is drawn off into 
open vats to cool another ten hours or so, and then 
run into barrels and tierces to be sold to soap man- 
ufacturers. The portion to be reduced to tallow oil 
is chemically analyzed to determine the quantity of 
acid present. Lye is then added according to the 
amount of the acid, separating it from the oil, which 
it leaves almost entirely free. Tallow oil mixed with 
mineral oil is used for lubricating purposes. 

Tripe 

Tripe is made from beef stomachs. The stomach 
is placed in hot water and allowed to remain for 




Pickled sheepskin store \ 



52 Through the Stock Yards 

about one hour. It is then trimmed, cooked, and 
pickled in vinegar. After being packed in kits and 
quarter and half barrels it is ready for the market. 
There are two grades of tripe — honeycombed and 
plain. 

Pickled Beef Tongues 

Tongues must first be cured in a plain pickle of 
salt and water for twelve hours, then in a sweet 
pickle for about thirty-five or forty days. They 
should be overhauled once. Many tongues are cooked 
and put up in tin cans, while some are smoked, and 
others are sold in a fresh state. The tongue of a 
steer or a hog will pay the cost of dressing the animal. 

Beef Extract 

Beef extract is made from lean meat. The meat 
is chopped and put into a hydraulic press. The 
extracted liquids are boiled down, seasoned, and put 
up in bottles and jars. Some people suppose that 
beef extract is made from the blood of the cattle, 
but this is not true. 

Horns 

Horns are used for combs, hair pins, and other 
articles. Owing to the increasing practice of dehorn- 
ing, the supply of horns is diminishing and it is now 
difficult to procure high-grade horns. Despite scarc- 
ity the price of horns has not increased, owing to the 
fact that manufacturers are using celluloid and other 
substitutes. A good pair of Texas longhorns, mounted, 
costs about fiftv dollars. 



54 Through the Stock Yards 

Oleo Oil 

Oleo oil is produced from the eaul and other por- 
tions of the butter fat of tlie bullock. The fat is 
taken from the slaughtered animal and immediately 
placed in vats of cold water of a temperature of 45 
to 50 degrees Fahrenheit, where it remains from ten 
to twelve hours. It is then transferred to another 
vat of clean water. After it has become thoroughly 
chilled it is put into kettles and cooked from one to 
ten hours at about 160 degrees Fahrenheit. Salt is 
then scattered over the surface to accelerate the 
settling of the water and the scraps. After fifteen 
minutes the material is drawn off into cooling trucks 
and allowed to stand a few days. It is then placed 
in cloth wrappers and the oil is pressed out, leaving 
the stearin behind. The oil is drawn off into tierces 
and placed in coolers to await a market. About 
seventy-five per cent of the finished product is 
shipped to Europe and used in the manufacture of 
butterine. The stearin is used in the manufacture 
of fine candies and candles, and in the tanning of 
leather. 

Neatsfoot Oil 

Neatsfoot oil is made from the hoofs of cattle. The 
feet are cooked in open vats for about ten hours. 
As the oil comes to the top it is skimmed off, the 
remaining water being pumped to the glue factory 
to be used in the manufacture of glue. The residue 
is placed in barrels for about two weeks, when it is 
pressed to remove the oil. The process of pressing 
is the samxC as that employed in producing oleo oil. 




Wearing the end of the journey. 




]-tion in the porn slaughter tng rooms. 



58 Through the Stock Yards 

It is often bleached by means of fuller 's earth. Neats- 
foot oil is used for lubricating beer pumps, fine in- 
struments, etc. Neatsfoot stearin is mixed with 
tallow oil and used-in making soap. 

VIII 
Hog Slaughtering and Pork Preparations 

After hogs are purchased they are driven to the 
slaughter house and allowed to rest one day. They 
are then driven into a small shackling pen, where 
the shackle is placed around the hind leg. One 
after one, in close succession, the animals are raised 
by a revolving wheel. The shackle unhooks itself 
on to an inclined rail down which the animal moves 
past the "sticker," who, with a single thrust of a 
double-edged knife, dispatches the hogs in the most 
speedy, and therefore least painful, manner at the 
rate of one thousand per hour. 

To the average \4sitor at the yards, the one re- 
I)ellent sight is the pig sticker or the sheep sticker, 
sticking his knife into the throats of his hundreds 
of victims every day. He presents a gruesome 
spectacle and one that remains with the visitor long 
after other details are forgotten. While, because 
of its associations, pig sticking is said to blunt 
the sensibilities, yet in an age when flesh is found on 
almost every table in the land the poor pig sticker's 
job must be admitted to be as necessary, and there- 
fore as honorable, as that of the farmer who raises 
the stock or of the cook who fries the morning bacon. 




Revolving wheel— Hoisting pigs from tJie ground and transferring them 
to the sliding rail, on which they journey to the sticker. 



6o Through the Stock Yards 

Visitors are not allowed to follow the hog through 
the next stage of its journey, since the arrangements 
of this department are not such as wholly to insure 
their protection against the hot water that must be 
used there. By the time the hog has arrived here 
it is thoroughly bled, and is ready to be dropped into 
the vat of scalding water, which loosens the hair. 
A moving table conveys the hog to the scraping 
machine, which removes most of the hair and 
bristles. Now the animal is again caught up, and, 
by means of an endless chain, passes on its way 
to the dry room. Again the visitor may see the 
traveling line of suspended hogs, pink and shining, 
in pleasing contrast to his last view of them, passing 
slowly in front of a long line of workmen. Each 
workman has a special duty to perform; such as dis- 
emboweling, removing the leaf fat, scraping off any 
overlooked hairs, bits of loose fat, and the like, or 
splitting the back bone with two or three deft strokes. 
When the hog, completely dressed, enters the dry 
room, less than half an hour has elapsed. Here its 
weight is taken and recorded and it is left four 
hours to allow the heat and the moisture to 
escape before it is put into the refrigerator. The 
hog remains in the dry room at its natural 
temperature for four hours and then is taken to 
the coolers, where it remains until the meat is 
thoroughly chilled. After this, it is brought out, 
cut up into shoulders, hams, loins, spareribs, and 
bacon. Hams and shoulders are then trimmed and 
put into pickle, where they remain from thirty-five 
to ninety days, according to the size, allowing four 



62 Through the Stock Yards 

days to every pound of meat. After the meat is 
cured it goes to the wash room, where it is soaked 
in water, remaining three minutes for each day the 
meat was in pickle. Now the meat is placed on trucks 
and run into the smoke rooms, where it remains from 
four to five days. The temperature of the smoke 
room is kept at from 135 to 140 degrees Fahrenheit. 
Hickory wood and sawdust are used in the smoking 
of meat. Many visitors at the packing houses be- 
lieve that the meat is deceptively painted instead of 
smoked; but before they get through the inspection 
of meat preparation, they are shown all the evidence 
that a man "from Missouri" might require to prove 
to them that the packers haven't "departed from the 
ways o«f their fathers" in the preparation of meat. 

Preparation for Market 

Final'ly each piece passes before an inspector, who 
inserts a pointed steel and detects through the odor 
any imperfection, at the same time grading the meat. 
All the pieces not rejected are then passed on to ready 
hands to be branded. Some are wrapped in paper, 
others for export in canvas sacks, placed in boxes and 
barrels, and finally shipped to all parts of the globe. 

Hog Hair and Bristles 

Everything about the stock yards is utilized. The 
hair that comes from the hog is transferred to a hair 
house and put into large vats, where it is thoroughly 
washed and then dried by passing through a drying 
machine. In due time it reaches the hydraulic 
presses, where it is baled and prepared for shipment. 




On the way to the scraper— Hog scalding vat. The temperature of the water 
is kept at about 150" Fahr. 



64 Through the Stock Yards 

This ]iair is used for various purposes, such as up- 
holstering, plastering, manufacturing of hair ropes, 
mats, etc. The bristles taken from the back of the 
hog are washed and tied around sticks to straighten 
them. Later they are combed and assorted into 
different grades, and are sold to the manufacturers 
of brushes. 

Steam-rendered Lard 

Lard is the rendered fat of the hog. About 80 
per cent of it is steam rendered. The fat is placed in 
tanks and cooked for eight hours with steam pressure 
at about forty pounds. Then the steam is shut 
off and the escape valve opened wide. After the pres- 
sure has lifted, the head of the tank is removed and 
about a shovelful of salt thrown in. The salt short- 
ens the time required for the separation of the lard 
from the water formed by the steam. When the 
process is completed the lard is drawn off into storage 
tanks. 

Bleaching Lard 

The steam-rendered lard is placed in tanks and 
kept at a temperature of 1 70 degrees Fahrenheit. One 
to three per cent of fuller's earth is added. The lard 
is then pumped through a filter, which bleaches it 
snow white. On the way to the lard-filling room 
the oil is passed over a roller filled with ice water 
and chilled. 

Neutral Lard 

Neutral lard differs radically from other lards both 
in nature and in manufacture. It is made from the 
leaf fat of the hog, and the method is as follows : The 



Through the Stock Yards 



65 



ALongCutHam 
BCumberland 



IShorfCutHam 
ZPJaifC Horn 
3BostonBuft 
^ClearP/ate 

5 Belfg 

6 Lo/n 
7FafBack 




T.-ie accompanying illustration shows the different ixjrk cuts, 
also wherein the American cut didcrs from the English. Side 
A B illustrates the manner of cutting all pork used for export 
trade, the export side always being cut into three pieces, while 
the side used for American consumption is cut into six pieces, 
as indicated in the diagram. The dotted line in the center of 
each side indicates the part of the animal from which the 
tenderloin is taken. 



66 Through the Stock Yards 

warm leaf fat, fresh from the slaughtered animal, is 
put away in the chill room for about forty-eight 
hours ; the temperature of this room is about freez- 
ing point. From the chill room it is taken to the 
hashers, where it is finely ground. From there it is 
conveyed to the rendering kettles and rendered in the 
same manner as the oleo oil. 

Lard Oil 

Lard oil is made from steam lard. The lard is 
drawn off from the rendering kettles into trucks, 
where it is allowed to cool for three or four days. 
When cool the lard is in a grainy condition ready for 
pressing. The process of pressing is similar to that 
used in preparing oleo oil. 

The lard stearin is used in the manufacture of com- 
pound lard. A great deal of the lard oil is used in 
signal lamps. Some of it is used by the nut and bolt 
manufacturers to cool the dies while cutting threads. 

Renovated Butter 

Butter-renovating factories are established at the 
yards. To these the small dealers throughout the 
country ship much of their butter. The butter is 
rendered in open kettles, then hot air is pumped 
through the oil, thereby driving out the impure gases. 
In some cases a small per cent of petroleum is added 
for purifying purposes. The oil is then run off and 
churned with fresh milk. Then the butter is resalted 
and put up in tubs. About 60 per cent of it is shipped 
to Europe in the fall of the year when butter is scarce. 



Through the Stock Yards 67 

Butterine 

Butterine is made from oleo oil, neutral lard, and 
pure cream. These ingredients are churned together, 
passed through a mixer, and then into a tank of ice 
water to harden. The butterine is then placed in a 
salting machine, where it is thoroughly worked. 
Later it is made into prints and rolls, or packed into 
tubs. In some of the cheaper grades of butterine, cot- 
ton-seed oil is substituted for neutral lard or oleo oil. 
(See page 95 for recipe for butterinCc) 

Casings 

The casings, or entrails as they are commonly 
called, go to the casing room, where they are stretched 
and cleaned by being passed through a set of brushes. 
Then they are bleached in ice water for about ten 
hours. After this they are taken out, salted, packed 
in barrels, and placed away in reserve until they are 
needed. 

The greater portion of them is exported and used 
in making sausage. 

Sausage 

The meat used in the manufacture of sausage is 
the lean meat taken from various parts of the animal. 
In giving meats a uniform cut, it is necessary to trim 
off certain parts. These trimmings are conveyed to 
the trimming room, where a number of men and 
women are employed to separate the fat from the lean 
meat. The fat is rendered into lard, and the lean 
meat is converted into sausage. 



68 Through the Stock Yards 

Summer Sausage 

Summer sausage is made from beef and pork. The 
meat passes through a chopper in which it is cut up 
into fine pieces and seasoned according to the demands 
of the market. It is then stuffed into casings and 
hung in the smoke room for about twelve hours. 
From the smoke room it is taken to the dry room, 
where it remains from 60 to 125 days. This sausage 
is air dried. The shrinkage amounts to nearly 50 
per cent. (For recipe for summer sausage see page 94,) 

Pork-curing Recipe 

To one hundred pounds of meat take eight pounds 
of pure white salt, three ounces of saltpeter, and one 
pound of granulated sugar. Add enough water to 
cover the meat. The pickle should be thoroughly 
chilled before the meat is put in. 

Dry Salt Cure 

Take twelve and a half pounds of salt to one hun- 
dred pounds of meat. Add three to four ounces of 
saltpeter. A little sugar may be added. The meat 
may be piled up on a dry floor or in a box. The time 
required for curing is a day and a half for each pound 
in the cut. The meat should be twice overhauled. 

Glue 

Glue is manufactured from beef skulls, hide trim- 
mings, and sinews. All of these materials are placed 
in vats filled with water and boiled for about twelve 
hours. The grease then comes to the top and is 



Through the Stock Yards 69 

skimmed off, and the residue is run into settling pans 

and again boiled. Later the mass is run into molds, 

placed in a cooler, and allowed to harden. It is next 

cut into slices and placed on racks to dry. The glue 

is then broken up and put into barrels for shipment. 

Of late years the large glue manufacturers are using 

chemicals in bleaching glues. About one-half per 

cent sulphate added before cooking will bleach the 

bones. Zinc salts and peroxide of hydrogen also are 

used. 

Soap 

In making soap, tallow is placed in large kettles, 
where it is cooked for about a week. There is a cer- 
tain amount of caustic, resin, and lye mixed with the 
fat. From the cooking kettles the mass passes 
through a mixing machine, which gives it a uniform 
color. It is then drawn off into iron molds and 
allowed to stand about four days to harden. The 
material is now ready for the cutting machines, so 
the frame is removed and the soap forced through a 
wire gate to form it into cakes. These are placed in 
racks and run into kilns, where they are dried for 
about ten hours. The cakes are then stamped, wrap- 
ped, and placed into boxes ready for the market. 

Glycerine 

Waste soap lye, or the settling from the soap kettles, 
is converted into glycerine. The material is con- 
veyed to the mixing tank, where it receives the proper 
proportions of sulphate dissolved in hot water. 
After this treatment the lye is filtered and is then 
ready for the evaporating pans. From the evaporat- 
ing pans it is taken to the still, where it is refined. 



70 Through the Stock Yards 

Fertilizer 

The Darling. Fertilizer Company is located on the 
grounds, and fertilizer in large quantities is manu- 
factured. Bones, blood, portions of hoofs, and 
sundry scraps are used in the process. The blood 
from the animals is collected into large vats in which 
it is cooked. It is then put into presses, and about 
30 per cent of the water is pressed out. After press- 
ing, the cakes, still damp, are broken up and dried 
by passing through a dryer, from which they come out 
pulverized. Part of this is used in the manufacture 
of stock foods; the remainder, with the other mate- 
rial, goes to make fertilizer. 

Bones 

About 90 per cent of the bone is used in the making 
of fertilizer. Bones are also manufactured into 
buttons, toothpicks, knife handles, pipe stems, and 
some are used by sugar manufacturers in refining 
sugar. 

IX 

Sheep, Veal, and Poultry Dressing 

The sheep are slaughtered in the same manner as 
the hogs, with the exception that two animals 
instead of only one are caught up together by the 
revolving wheel. They are slaughtered at the rate 
of about six or seven hundred per hour. The sheep 
passes through approximately one hundred hands 
before it reaches the cooler. The dressing of the 
sheep takes about twenty-six minutes, and is similar 




Method of killing sheep. 



72 Through the Stock Yards 

to the dressing of the hogs, with the exception 
that the pelts are removed and conveyed from the 
killing floor to the wool factory. Here they are 
painted on the fiesh side with a solution of acid, 
which loosens the wool, and after having stood over 
night the wool can be readily removed from the hide 
by the wool pullers. 

Experienced hands now assort the hides into vari- 
ous grades. They are then washed, dried, and sold 
to tanners, while the wool is passed through a scouring 
machine, dried, and sold to wool merchants. 

"The dressed sheep are nearly all shipped without 
being cut. To suit the requirements of various sec- 
tions of the country, about fifteen different styles are 
used in dressing sheep." 

The thyroid glands, taken from the throat of the 
sheep, are manufactured into a drug called thymus. 

Sheep and steers shrink from 40 to 50 per cent in 
the dressing, while Hogs and calves shrink from 25 
to 30 per cent. 

Veal Dressing 

The dressing of veal is similar to sheep dressing, 
with the exception that the hide is not removed, to 
prevent the carcass from drying out. 

Poultry 

Of late years the packers have gone into the poultry 
business. Some of them kill as many as 50,000 
chickens per day. The chicken is hung up by the 
legs, and the sticker cuts the artery under the tongue. 
He then cuts through the roof of the mouth touchin-g 



74 Through the Stock Yards 

the brain, thus rendering the fowl unconscious. The 
rough feathers are then removed by hand, and the 
fowl goes to another room, where girls remove the pin 
feathers. After the chicken is dressed it goes to the 
cooler and remains there a day or two. It is finally 
transferred to the freezer, where it remains until 
marketed. 

Milk-fed Chickens 

Many of the chickens are cooped for about a fort- 
night and fed three times daily on mixtures of milk, 
oatmeal, and white corn meal. When killed and 
dressed they sell as fine milk-fed stock. (See last 
page for recipe for feeding chickens.) 

Feathers 

Feathers taken from chickens are assorted and 
used for pillows and mattresses. A number of the 
larger quills are used for feather dusters and writing 
pens. In recent years the packers have been buying 
up old feathers throughout the country and renovat- 
ing them. 

Eggs 

Packing houses employ a large number of girls 
whose duty it is to candle eggs. The candling is done 
in a dark room and consists of holding the egg before 
a strong light to detect anything abnormal. The 
fresh eggs are repacked. The spoiled eggs are broken 
and manufactured into "tanners' yolk," a product 
used by leather manufacturers for polishing high- 
grade leathers. 



Through the Stock Yards 



75 



1 Leg • 3036 yi 
ZLoin 2143 
3HotelI{ackl428 

i/ORibS) 



4CIiuci€,A 



5JBreast 



3393 



JOO.OO 




The accompanying illustration shows the style of cutting 
dressed lamb most popular among retail market men. 
Figures 4 and 5 indicate the parts generally used for mutton 
stews; figures 2 and 3. the parts cut into mutton or lamb 
chops'. The table gives the percentages of the different 
cuts. 



76 Through the Stock Yards 

Tin Can Shops 

Most of the meat-canning factories operate the-ir 
own tin shops, fitted out with automatic can-making 
machinery, some having a capacity of 500,000 to 
600,000 cans per day. Last year a single firm paid 
out $1,000,000 for tin plate and $350,000 for solder. 
These factories have can-painting departments, where 
the tops, the bottoms, and the labels covering the 
sides of the cans are painted by machines that have a 
capacity of 125 cans a minute. 

A large number of girls arc employed in these 
factories. 

Wholesale Market 

Most of the large packing houses have wholesale 
markets with coolers in connection, where city 
retailers buy their supply of meats. The packers 
set the prices according to the quality of the meat, 
and the dealer can buy a whole carcass or any portion 
of it. 

Government Inspection of Products 

While a goodly number of the diseased animals is 
detected by the inspectors in the yards, yet the only 
reliable test is that of the carcass. There are three 
inspectors working with each slaughtering and dress- 
ing force, whose purpose it is to inspect all carcasses 
and take charge of the diseased ones. These men 
are trained veterinary surgeons. The first inspection 
of the carcass is made soon after it leaves the "stick- 
er's" hands. In this examination the submaxillary 
gland is the only portion inspected. It is said that 



jS Through the Stock Yards 

98 per cent of all tubercular-infected hogs is dis- 
covered by this inspection. If the animal is con- 
demned it is tagged and sent to the retaining room. 
After the entrails have been removed, another 
inspection is made, this time of the mesentery gland, 
and many diseased animals that have escaped the 
first inspector are caught by the second. The third 
inspector has charge of the retaining room and 
makes a final inspection of those condemned by the 
first two inspectors. Many that have been sent to 
him on suspicion are declared healthy and sent back 
to the proper place. If upon the final and third 
examination of the carcass, it is found to be diseased, 
it is conveyed to the sealed tank, placed therein, and 
a high pressure of steam turned on. After about 
eight hours all parts of it are dissolved, thus pre- 
cluding the use of any portions for food. The dis- 
solved products go for grease, lubricating oils, and 
fertilizer. 

This inspection has been in operation since 1891. 
In June, 1906, the legislature authorized the Secretary 
of Agriculture to appoint a number of men whose 
essential requirement was a familiarity with the 
packing industry. These men are to inspect the 
meats "in all processes of preparation, curing, can- 
ning, etc., also to require sanitary equipment, con- 
ditions, and methods; to prevent the use of harmful 
chemicals and preservatives and misleading labels." 
Until this law, commonly known as the "meat in- 
spection amendment to the agricultural appropriation 
act," went into effect, this manifestly necessary in- 
spection was unknown in the packing houses. 



Through the Stock Yards 79 

The most common disease for whicli animals are 
condemned is tuberculosis. In the fiscal year 1906, 
13,548 of the 21,723 cattle condemned had tubercu- 
losis; 95,396 of the 151,615 hogs failed to pass the in- 
spection, while there were only four of the 8,821 sheep 
and twenty-five of the 11,992 calves. 

Sanitation at the Stock Yards 

Nothing is more pleasing to the visitor at the yards 
than the cleanliness everywhere apparent. That 
the inexperienced visitor can be shown with so little 
discomfort, comparatively speaking, through this 
vast barnyard and these great slaughter houses even 
in the hottest weather, is possible only because of the 
vigilant care exercised throughout and the perfecting 
of a system to such a degree that animals can now 
be killed and prepared for market as well in the 
"dog days " as in winter. 

The pens are floored with brick practically im- 
pervious to water, and are well drained. 

In the killing rooms the walls and the floors un- 
avoidably are unsightly during use, but they are daily 
and thoroughly cleaned with "squeegees," or rubber 
brushes, and an abundance of scalding water. At 
the end of every day the trucks in which the meat 
is carried are "immersed in tanks of boiling lye or 
thoroughly rinsed with scalding water " ; and a strong 
force of scalding water is poured from a large hose 
upon all the floors throughout the packing houses, 
which afterwards are thoroughly scraped. The 
wooden tables, having been under the same treatment, 
are sprinkled over with salt. 



8o Through the Stock Yards 

All waste solid material collected in the drains dur- 
ing the process of cleaning is sent to the "condemned" 
tank. 

The canning rooms are constructed upon sanitary 
principles, being dry and well lighted. One especially 
noteworthy building is a model of its kind. The 
floors are of concrete, the walls of white tiled brick, 
and the ceiling is covered with enamel, all being 
"impervious to acids and moisture." There are no 
square corners for the accumulation of dust and dirt, 
and the whole is as immaculate and sanitary as a 
well-kept hospital. 

The attention and care given to the matter of the 
personal cleanliness of the employees is attested by 
the numerous signs posted throughout the buildings. 
There are also attendants in many of the lavatories 
to see that the employees wash their hands before 
returning to work. Some of these lavatories have 
shower baths and are furnished with well-ventilated 
iron lockers. 

Aprons and uniforms or frocks and jumpers are 
washed in the laundries maintained on the grounds, 
and the inspectors may compel a change of clothing 
whenever considered necessary. 

Practically all meat packing is done by machinery, 
the hands of the packers not coming in contact with 
the meat. Where, however, the meat must be put 
up by hand, as in the case of chipped beef, the hands 
of the workers are properly cared for by manicurists 
employed for this purpose. 



X 



Scale of Wages — Dressing Records 

About fifty thousand people are employed at the 
yards. They are mostly foreigners of all nationali- 
ties, although Poles and Bohemians predominate. 
Of late years negroes in large numbers have been 
seeking employment there. The majority of the 
employees live near the yards. 



Wages 

The following table represents about the average 
wages received by the stock-yards employees : 

Buyers $ioo to $150 per month 

Beef butchers 20 to 50 cents per hour 

Pork butchers 17^ to 

Sheep butchers 17^ to 

Meat handlers 17^ to 

Coopers 1 7^ to 

Machinists 20 to 

Carpenters 22^ to 

Steamiitters . 18^ to 

Bricklayers 62^ to 

Special police 20 to 

Night watchmen 

Girl employees 10 to 

Electricians 22^ to 

Millwrights 22^ to 

Teamsters 20 to 

Laborers 1 6^ to 

Guides 



40 
45 
25 
29 

35 

27* 

30 

70 

22^ 

20 

15 
30 
30 
27 

20 
20 



82 Through the Stock Yards 

Stationary firemen 30 cents per hour 

Stationary engineers ... . 30 to 35 " 

Stock handlers $59 and over per month 

Clerks 12 and over per week 

Stenographers 1 2 to 2 5 per week 

Cellar hands 17^ cents per hour 

During the year 1906 the butchers averaged forty - 
five hours per week. 

In July, 1904, Phil Murphy broke all records for 
dressing a bullock, performing the feat in the remark- 
ably short time of three minutes and thirty-seven 
seconds. Before him, Mike Mullen held the record 
for years. 

Strikes 

There have been three notable strikes at the stock 
yards during the years 1886, 1894, and 1904 respect- 
ively. In July, 1904, about 40,000 employees went 
out on a strike which lasted more than three months. 
This strike cost the packers several millions of 
dollars. It is interesting to note how late inventions 
have served to insure the packers, and every large 
combine as well, against the attacks of labor. Were 
the packing houses compelled to depend on ice from 
the rivers and the lakes to cool their plants, what 
havoc could the ice workers or the ice handlers cause 
them! Under the present arrangement the ice is 
supplied by means of large ice machines, operated by 
a few skilled machinists, and the packers can bid 
defiance to any attempt to thwart the proper handling 
of the meat. 



XI 
PRACTICAL RECIPES 

Large Bologna Sausage 

Hog hearts 45 lbs. 

Pork trimmings 20 " 

Beef cheek meat 65 " 

Sheep cheek meat 20 " 

Weasand meat 25 " 

Salt 5 " 

Flour 7 " 

Finely ground black pepper i lb . 2 oz. 

Allspice 2 " 

Coriander 4 " 

Saltpeter 4 " 

Water 28 lbs. 

Knobloch Sausage 

Extra lean pork trimmings 35 lbs. 

Regular pork trimmings 40 

Pickled pork trimmings 15 

Pork cheek meat 50 

Tripe 10 

Salt 5 

White pepper i lb. 8 oz 

Mace 3 

Saltpeter 3 

Coriander 4 

Sugar 9 

Water 28 lbs. 

Liver Sausage 

Pork snouts 70 lbs. 

Neck fat 160 " 

Ham fat 30 " 

83 



84 Through the Stock Yards 

Liver 112 lbs. 

Tripe. 225 " 

Flour 15 " 

Onions 12 

Salt 15 lbs. 7 oz. 

White pepper 2 " 4 

Cloves 9 " 

Marjoram i lb. 14 

Water 100 lbs. 

Bockwurst Sausage 

Pork trimmings 75 lbs. 

Cheek meat 75 " 

Flour 45 

Salt 45 " 

Shives I lb. 8 oz. 

Nutmegs 3 

Mace 2 

White pepper i lb. 

Dry onion 4 oz. 

Lemons i 

Water 45 lbs. 

Fresh eggs 15 

Boneless Pigs Feet Sausage 

Pickled pigs feet 225 lbs. 

Pork cheeks 75 

Pickled or fresh pork skins 37 

Pork snouts 88 

Fresh vinegar 37 

Water 137 " 

Fresh Sausage 

Pork trimmings 150 lbs. 

Salt 3 lbs. 12 oz. 

Sugar I " 2 

Saltpeter 47 " 



Through the Stock Yards 



85 



Finely ground white pepper 9 lbs. 

Leaf sage 6 

Water t. " 



Frankfurt Sausage 

Pork trimmings 35 lbs. 

Pickled pork trimmings 40 

Beef cheek meat 65 

Flour 9 

Salt 5 

White pepper i lb. 8 oz. 

Mace 3 

Saltpeter 3 

Coriander 4 

Sugar 9 

Water 35 lbs. 



Head Cheese 

Pork trimmings 

Cheeks i 

Hearts i 

Pork snouts i 

Pickled pork trimmings 2 

Flour 

Onions 

Fine white pepper 

Caraway seed 

Ground allspice 

Cloves 

Water 

Salt to taste. 



7^ lbs. 



40 lbs. 



Blood Sausage 

Pickled pork skins 45 lbs. 

Ham fat no " 

Fresh hog blood 45 " 

Onions 2 " 



86 Through the Stock Yards 

Salt 4 lbs. 

Flour 2 " 

Finely ground black pepper i " 

Cloves I oz. 

Ground marjoram 2 " 

Tongue Sausage 

Pickled ham fat 119 lbs. 

Pickled pork skins 45 " 

Pickled hog tongues 125 " 

Pickled ox lips 75 " 

Fresh hog blood 45 " 

Onions 4 " 

Salt 8 " 

Flour 4 " 

Finely ground black pepper 2 " 

Ground marjoram 4 oz. 

Ground cloves 2 " 



Mortadella Sausage 

Lean ham trimmings 135 lbs. 

Neck fat 15 " 

Fine pepper 1 2 oz. 

Mace 2 " 

Cardainom 2 " 

Salt 5 lbs. 4 oz. 

Sugar 2 lbs. 

Saltpeter 4 oz. 

Essex Summer Sausage 

Regular pork trimmings 40 lbs. 

Beef trimmings 35 " 

Beef or sheep cheek 55 " 

Hearts , 20 " 

Flour 10 lbs. 8 oz. 

Pepper g " 



Through the Stock Yards 87 

Salt 5 lbs. 

Sugar 9 oz. 

Saltpeter 3 

Curine for Pork Trimmings (dry cure) 

Salt 3 lbs. 8 oz. 

Saltpeter 3 " 

Sugar 8 " 

Curine (for 200 to 400 pounds of meat) 

Salt 18 lbs. 

Saltpeter 1 2 oz. 

Sugar 4 lbs. 

One-half gallon 50 test pickle. 

Butterine Recipe 

Milk or cream 40% 

Oleo oil 22% 

Neutral lard 38% 

In cheaper grades cotton-seed oil is substituted for 
neutral lard. 

Poultry-feeding Recipe 

Equal parts of oats and corn mixed with skimmed milk. 
Add 2 or 3 per cent of beef fat cut up into small pieces. 



XII 

GENERAL INFORMATION ABOUT CHICAGO 

To reach the stock yards from the down-town shop- 
ping district, the visitor can take almost any of the 
South Side cars and transfer to the 39th Street 
cross-town line. One of the most direct routes is 
the Halsted Street line, with a down-town terminus 
at Clark and Randolph streets. The Halsted Street 
cars pass in front of the entrance gate, making trans- 
fers unnecessary. The South Side Elevated Railway 
has in course of construction a branch road which 
will run directly to the yards with terminals at dif- 
ferent points both in the 3^ards proper and in "Pack- 
ingtown." The Lake Shore & Michigan Southern 
Railway also maintains special suburban train ser- 
vice between the La Salle street station, at Van 
Buren and La Salle streets, and the stock-yards station, 
which is located at the entrance gate. 

Board of Trade 

Board of Trade, Jackson Boulevard and La Salle 
Street. A sight which the visitor should not over- 
look during his stay in Chicago is the great stock 
market at the head of La Salle Street on Jackson 
Boulevard. In the magnificent stone structure which 
houses the "bulls" and the "bears" there is a gallery 
set apart for the use of visitors. The trading hours 
are from 9.30 a. m. to i. 15 p. m., except on Satur- 
day, when business closes at noon. 

83 3 j^*? 



Through the Stock Yards 89 

The Art Institute 

The Art Institute, Lake Front, foot of Adams 
Street. The art institute, founded in 1879, occupies 
a beautiful building in the heart of the city. The 
building, which has cost $1,000,000, was opened to 
the public in 1893. It ranks among the three leading 
art museums of the country. It maintains schools 
for the study of art and designing, and collects paint- 
ings, statuary, and other objects of art for exhibition. 
Instruction in the art school, which is recognized as 
one of the best in the country, includes painting, 
sculpture, decorative designing, and architecture. 
On Wednesdays, Saturdays, Sundays, and holidays 
the art galleries are free to the public. On other 
days an admission fee of 25 cents is charged. 

Field Museum of Natural History 

Field Museum of Natural History, Jackson Park. 
The museum is an educational institution organized 
in 1893, at the close of the World's Columbian 
Exposition. The nucleus was formed by the con- 
tributions of rare objects of interest made by promi- 
nent exhibitors at the Exposition. Intended orig- 
inally to bear simply the name of "The Columbian 
Museum," the splendid gift of $1,000,000 by the late 
Marshall Field caused the name of the donor to be 
prefixed to the historic name. In November, 1905, 
this name was changed to the "Field Museum of 
Natural History." Mr. Field's magnificent bequest 
of $8,000,000 is to house, enlarge, and perpetuate 
this vast undertaking, providing a permanent site 



90 Through the Stock Yards 

can be secured on the lake front. It is proposed to 
erect the new building in Grant Park, facing Con- 
gress Street. The structure will probably surpass 
anything of its kind in the world. Admission is free 
on Saturdays and Sundays. On other days a fee of 
25 cents is charged. 

The Principal Libraries of Chicago 

The Public Library occupies the block bounded by 
Wabash and Michigan avenues, Randolph and 
Washington streets. The library was organized in 
1872 and is housed in one of the handsomest library 
structures in the country. From a small beginning 
the collection of books has grown to about 350,000 
volumes. The average daily circulation of books is 
about 5,000 volumes. The cost of maintaining this 
institution is about $275,000 a year. 

This library is free to residents of the city. Books 
may be borrowed either at the main building down- 
town or at any of the delivery stations. The only 
requirement is that the borrower must furnish a 
certificate signed by a property owner guaranteeing 
the library against loss. 

Other important libraries are the Newberry Library, 
on Walton Place, occupying the block between 
North Clark Street and Dearborn Avenue; the John 
Crerar Library, on the sixth floor of the Marshall 
Field building, entrance 87 Wabash Avenue; the 
Chicago Historical Library, at 142 Dearborn Avenue; 
and the Chicago Law Institute, which occupies the 
tenth floor in the County Building. 



Through the Stock Yards 91 

The University of Chicago 

The University of Chicago, 58th Street and Ellis 
Avenue. The city of Chicago, because of its libra- 
ries, museums, and art galleries, and the opportuni- 
ties that it presents for the study of present social, 
industrial, and political conditions, affords an ideal 
environment for a twentieth century university. This 
the University of Chicago preeminently is. The 
location on the Midway Plaisance, an avenue a block 
wide and a mile long, extending from Washington 
Park to Jackson Park, the two largest South Side 
parks, is ideal, as it removes the institution from the 
noise and dust of the city. The campus covers a 
little more than sixty-six acres, representing a cost of 
more than $2,750,000. The buildings of the uni- 
versity number thirty-one and are valued at about 
$4,420,000. The total value of buildings and grounds 
is more than $7,000,000. The endowment amounts 
to more than $8,500,000. The entire assets of the 
university, including buildings, grounds, equipment, 
and endowment are about $18,000,000. The yearly 
expenditures exceed $1,000,000. 

Chicago Parks 

There are within the limits of the city of Chicago 

nearly eighty public parks. These include small 

j parks and squares, and cover an area of nearly 3,200 

acres, exclusive of the miles of boulevard, which are 

part of the park system. 

The principal parks are: Jackson Park (524 acres), 
!j on Lake Michigan, South Side, extends along Jackson 



92 Through the Stock Yards 

Park Ave. from 56th to 67th Sts.; connects by 
Midway Plaisance (80 acres) with Washington Park 
(371 acres), lying along Cottage Grove Ave., 51st to 
6ist St.; Lincoln Park (513 acres) North Side, on 
lake front from North Clark St. and North Ave. to 
Diversey BouL; Humboldt Park (206 acres) North- 
west Side, California Ave., Division to Augusta Sts.; 
Garfield Park (187 acres) West Side, on both sides of 
West Madison St. between Homan and Hamlin Aves.; 
Douglas Park (182 acres). Southwest Side, Ogden Ave. 
from W. 12th St. toW. 19th St.; Grant Park (211 
acres), in process of construction, extends along Mich- 
igan Ave. from Park Row to Randolph St. 
Location of Principal Buildings 
Of special interest to the visitor are the many 
modern and imposing structures, a number of which 
are denoted in the sky-scrapers class. A list of the 
principal buildings includes the following: 

Principal Buildings 
Academy of Sciences, Lincoln Park, opposite Center Street. 
Art Institute, Michigan Avenue, at foot of Adams Street. 
Auditorium, Congress Street, between Wabash and Michigan 

avenues. 
Board of Trade, Jackson Boulevard, between La Salle 

and Sherman streets. 
Carson, Pirie, Scott and Company, southeast corner State 

and Madison streets. 
Chamber of Commerce, 138 Washington, corner of La Salle 

Street. 
Chicago Historical Society, 142 Dearborn Avenue. 
Chicago Stock Exchange, 108 La Salle Street, corner of 

Washington Street. 
City Hall, La Salle Street, northeast corner of Washington 

Street. 



Through the Stock Yards 93 

Columbus Memorial, southeast corner State and Washington 

streets. 
Commercial National Bank, corner Adams and Clark streets. 
Cook County Jail, Dearborn Avenue, northwest corner of 

Illinois Street. 
County Building, Washington Street, northwest corner of 

Clark Street. 
Custom House, Dearborn Street, between Adams and Jackson. 
Fair, The, State and Adams streets. 
Field Museum of Natural History, Jackson Park. 
Field, Marshall, retail, block bounded by Wabash Avenue, 

Washington, State, and Randolph streets. 
Field, Marshall, wholesale, Adams Street and Fifth Avenue. 
First National Bank, loi-i 19 Monroe Street, northwest corner 

of Monroe and Dearborn streets. 
First Regiment Armory, Michigan Avenue, northwest corner 

of 1 6th Street. 
Great Northern, The, 77 Jackson Boulevard. 
Heyworth, 34-48 Madison Street, southwest corner Wabash 

Avenue. 
Illinois Trust & Savings Bank, northeast corner La Salle 

Street and Jackson Boulevard. 
Majestic Theatre, 73-75 Monroe Street. 
Marquette, 204 Dearborn Street, northwest corner of Adams 

Street. 
Masonic Temple, northeast corner of State and Randolph 

streets. 
McClurg, 215-221 Wabash Avenue. 
Medinah Temple, Dearborn Avenue, southeast corner of 

Walton Place. 
Merchants' Loan & Trust, northwest corner Clark and Adams 

streets. 
Monadnock, west side Dearborn Street, Jackson Boulevard to 

Van Buren Street. 
New Illinois Athletic Club, 145 Michigan Avenue. 
New York Life Insurance, 171 La Salle Street, northeast cor- 
ner of Monroe Street. 



94 Through the Stock Yards 

Old Colony Building, 84 Van Buren Street, southeast corner of 

Dearborn Street, 
Railway Exchange, northwest corner Jackson Boulevard and 

Michigan Avenue. 
Rand-McNally, 158-174 Adams Street. 
Real Estate Board, 59 Dearborn Street, northeast comer 

Randolph Street. 
Rookery, The, 217 La Salle Street, southeast comer of Adams 

Street, 
Rothschilds, A. M. & Co., State and Van Buren streets. 
Siegcl, Cooper & Co., State, Congress, and Van Buren streets. 
The Temple (Woman's), southwest comer of La Salle and 

Monroe streets. 
Title & Trust, 100 Washington Street. 

Tribune, southeast comer of Dearborn and Madison streets. 
U. S. Appraisers, 157 Harrison Street, northwest comer of 

Sherman Street. 
Ward, Montgomery & Co., 111-119 Michigan Avenue, north- 
west corner of Madison Street. 
Y. M. C. A., 153-155 La Salle Street, between Madison and 

Monroe streets. 
Young Women's Christian Association, 288 Michigan Avenue. 

Principal Railroad Stations and Ticket Offices 

Dearborn Station Dearborn and Polk streets 

NAMES OF ROADS TICKET OFFICES 

Atchison, Topeka & Santa Fe 105 Adams Street. 

Grand Tmnk 249 Clark Street. 

Chicago & Erie 234 Clark Street. 

Monon Route 182 Clark Strees. 

Wabash 109 Adams Street. 

Grand Central Station Harrison and Fifth Avenue 

NAMES OF ROADS TICKET OFFICES 

Pere Marquette 206 Clark Street. 

Baltimore & Ohio 244 Clark Street. 

Northem Pacific 208 Clark Street. 

Chicago Great Western 103 Adams Street. 



Through the Stoc ^^ards 



95 



Union Passenger Station Canal and Adams streets 

NAMES OF ROADS TICKET OFFICES 

Chicago, Burlington & Quincy .211 Clark Street 

Chicago & Alton S. E. cor. Clark & Monroe. 

Chicago, Milwaukee & St. Paul. 95 Adams Street 
Pennsylvania Lines N. W. cor. Clark & Jackson. 

Central Station Lake Front and Twelfth Street 

NAMES OF ROADS TICKET OFFICES 

Illinois Central 117 Adams Street 

C. C. C. & St. Louis (Big 

Four) , , . . 238 Clark Street 

Michigan Central. 236 Clark Street 

Wisconsin Central 204 Clark Street 

La Salle Street Station Van Buren and La Salle streets 

NAMES OF ROADS TICKET OFFICES 

Chicago & Eastern Illinois . . = . 91 Adams Street 
jChicago, Rock Island & Pacific. 91 Adams Street 
(Mew York, Chicago & St. Louis . 107 Adams Street 
I Lake Shore & Michigan 

I Southern 180 Clark Street 

I 

IChicago and North Western Depot. . . .Kinzie and Wells streets 

j NAME OF ROAD TICKET OFFICE 

j Chicago & Northwestern Ry. .210-212 Clark Street 
Steamship Lines 

Goodrich Transportation Co., foot of Michigan Avenue. 

Graham & Morton Transportation Co., foot of Wabash 

\venue. 

I Manitou Steamship Co., "The Mackinac Line"; general 

Sffices and docks Rush and North Water streets. Passenger 

( . 

service exclusively between Chicago Charlevoix, Petoskey, 

Harbor Springs, Bay View, Mackinac Island and all points 

nast, north, and west; Joseph Berlotzheim, General Passenger 

Agent. 

Northern Michigan Transportation Co., steamers "North- 

jiVest" and "North Land," dock foot of Michigan Avenue, sail- 

ng Wednesdays and Saturdays. 



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